Peru: Healthy and Innovative! Promoting Pulses as a Baking Ingredient

On October 20, FAS Lima and the U.S. Dry Pea and Lentil Council (USDPLC) hosted a cooking demo and seminar showcasing pulse flour as an ingredient at a well-known chef’s school in Lima. Forty-seven chefs, restaurant owners and food industry representatives from the Bakery Association and the National Industry Society attended the Seminar to learn how pulse flour can be included into recipes.

Peru: Healthy and Innovative! Promoting Pulses as a Baking Ingredient